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Mexican Hot Cocoa Cupcakes

Mexican Hot Cocoa Cupcakes
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 24
Betty Crocker™ Super Moist™ devil’s food cake mix is spiced up with a touch of cinnamon.
By Stephanie Wise
Updated April 5, 2018
Make With
Make With
Betty Crocker Cake Mix


  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • 2 teaspoons ground cinnamon
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 container Betty Crocker™ Rich & Creamy vanilla frosting
  • Additional ground cinnamon for garnish


  • 1
    Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 3
    Bake cupcakes and cool completely as directed on box.
  • 4
    Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

  • Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting.
  • For even more pizzazz, top cupcakes with red pepper flakes, cinnamon candies or chocolate shavings.

No nutrition information available for this recipe
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